coriander
The dried seed of the coriander plant -- the same plant fresh cilantro leaves come from -- with a warm, citrusy, faintly floral flavor completely distinct from the fresh leaf. Sold whole or ground, and used far more in spice blends and long-cooked dishes than as a standalone seasoning.
Buying guidance
Buy from a store with enough turnover that the jar is strongly aromatic when freshly opened. Whole seeds hold their flavor much longer than pre-ground; a small dedicated grinder or mortar pays off if coriander shows up often in your cooking.
Substitutions
- Freshly crushed whole coriander seed -- the closest match for ground coriander, and noticeably more fragrant.
- Cumin plus a little citrus zest -- approximates the warmth and brightness but is a genuinely different flavor, not a true swap.
Tips & common mistakes
In some places "coriander" refers to the fresh leaf, more commonly called cilantro elsewhere, rather than the dried seed -- using ground coriander seed where a recipe means the fresh leaf, or the reverse, gives a completely different result, so it's worth checking which one a recipe actually means. Toasting the whole seeds briefly before grinding brings out a noticeably brighter, more citrusy aroma than seeds ground straight from the jar.
Storage
It's often used in larger amounts than a delicate finishing spice, in blends and long-cooked dishes -- buying a good-sized jar of whole seed and grinding portions fresh as needed avoids the flavor loss of a fully pre-ground jar sitting untouched for months.